Sunday, July 26, 2009

Chinese Pork and Watercress Soup

My husband, Lo Gung, made the yummiest soup. It is very simple - watercress and lean pork, simmered together with some honey dates. Chinese soups are great because they use the leanest cuts of meat available, skim off any fat that does manage to make its way into the soup, and boil the pot until ever last possible vitamin is wrung out of the vegetables...and into the delicious, dark broth.

The remaining chunks of meat and vegetables can be eaten over rice, but are usually dipped in soy sauce as they have relinquished all their natural flavors to the soup!

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Chinese Pork and Watercress Soup
Serves 6
In a soup pot, combine:
5 honey dates
1/2 lb lean pork (I used two 1" pork chops)
Two generous bunches watercress
Simmer for 2-3 hours, or until the broth is rich and dark.
Tip: While simmering the soup, place a wooden chopstick along one rim of the pot, and put the lid on top of that, so that it is slightly open. This will prevent boil-overs.
(Yes, I always leave the lid ajar while simmering soup...but for some reason, simply leaving it ajar does not prevent boil overs - you must use the chopstick. Infuriating, but true.)


  1. Looks yummy! You know, I've never seen watercress at the store... I just remember picking it for Mom when we were kids! I wonder what we did with it once we picked you remember?

  2. I made this last night, found my watercress at Macey's. After simmering a few hours, I strained it, added garlic, ginger, and soy sauce to flavor. Then a bundle of rice noodles and a couple frozen potstickers. Delish!